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Burgers & Beer: Sweet Potato and Black Bean Burgers

Mashed sweet potatoes add creamy texture and help bind ingredients together.

High Protein and Fiber Make this Burger a Stand Out

Vegan foodies love to be creative. One of my favorite vegan food blogs is The Edible Perspective. Author and photographer, Ashley McLaughlin, inspires through her creativity and photography. I’m mesmerized by her food photos that feed my eyes before her food nourishes my body.

Food blogs entertain our senses. I might print out a recipe to try like this one Ashley calls Sweet Tater Black Bean Burger. Most of the time I enjoy browsing. Food blogs inspire me to experiment in my own kitchen.

In my search for great veggie burgers, this one definitely caught my eye.  I’m always looking for high protein versions of common staples like burgers. More proof that meat-free doesn’t require a sacrifice in protein.

Grill a sweet potato and black bean burger, grab a Leffe beer, pull up a chair, and enjoy watching the leaves fall off the trees. Autumn doesn’t get any better.

This key ingredient is rich in complex carbs, fiber and beta carotene.

THE INSIDES
15oz can black beans, rinsed
3 cups sweet potatoes, cubed with skin on
1/2 cup frozen corn
2/3 cup onion, chopped small
1/2 cup quinoa, cooked per directions
6 T partially ground rolled oats (pulse in food processor)
2 T sunflower seeds
1/2 tsp salt
1 tsp cumin
Pepper
1 tsp oregano
1/4 tsp coriander
1 tsp chili powder
1/4 tsp cayenne
1 T olive oil
1 avocado, peeled and sliced

[instructions may differ slightly from those posted on The Edible Perspective]

Preheat oven to 375F. Cook the quinoa per package directions. Boil the sweet potatoes until just fork tender. Mash half the beans in a bowl before adding the rest. (This will help them stick together). In separate bowl, mash the cooked sweet potatoes until all cubes are broken.

Combine the beans and potato mixture and stir in all remaining ingredients making sure to mix in the seasonings thoroughly. Form into patties.

On a lightly oiled pan, bake on each side for 15 minutes. Grill ‘em up if you like a crispier finish. They hold together quite well.

Serve with sliced avocado and condiments as you please!

Leffe Blonde 

The Brewery

This Belgium Pale Ale originated in Abbaye de Leffe S.A. in Dinant, Belgium. While their beers are marketed as Abbey beers, they are actually owned by InBev, a subsidiary of Anheuser-Busch. The history of the original abbey, founded in 1152 in Southern Belgium, is fascinating. The abbey was destroyed by floods, fires and fallouts from the French Revolution.

The brewery has changed hands many times. In the early 1950’s, a one-of-a-kind agreement was made between the Leffe Abbey and a commercial brewery, now InBev. Royalties continue to be paid to the abbey. Now all Leffe brands are brewed at the Stella Artois brewery in Leuven.

Visit the elegant Leffe Blonde website to learn about all the Leffe beers available and watch interesting videos of the history of the abbey.

The Taste

Who says you can’t chose a book by its cover or a beer by its label? I did and as a result discovered a wonderful (and beautiful) beer! Like a gift that’s too pretty to open, Leffe Blonde is worth a moment’s hesitation before breaking the shiny foil that envelops the cap.

Leffe Blonde has a smooth taste that’s light in color but not in flavor. This Belgium ale isn’t as fruity as a Blue Moon yet there’s a hint of citrus you can’t miss.  While not as malty as an unfiltered wheat, this beer has no bitterness or harsh tones. Rich in taste but not so much you won’t want another. This beer will appeal to a wide variety of folks who want to step out of the pilsner zone into something shall I say, a little more romantic:)  [6.6% alcohol]

A silver platter won’t embarrass this bottle.

 

"If I had six hours to chop down a tree, I’d spend the first four sharpening the axe." Abraham Lincoln

 

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